Gluten Free Sweet Potato Gnocchi with Mushroom Sauce

Gnocchi: Makes enough for 2-3 servings 
Ingredients

• 3 sweet potatoes
• 1 tsp salt 
• 1 tsp flavored salt
• 1 egg
• 2 cups of gluten-free flour, I use Cup4Cup, plus extra for rolling

Instructions

1. Preheat the over to 400
2. Peel the sweet potatoes and dice into 2 inch chunks
3. Put in a covered pan like a Le Cruset and bake for about 1 hour until the potatoes are mushy
4. Remove the potatoes from the pan and put in a bowl, add the egg and salt and mix together.
5. Put the flour in a pile on a large surface and create a well, add the sweet potato mixture and knead until a dough forms
6. Cut the dough into 8 parts and roll into balls
7. Roll each ball out into about a foot long skinny strand
8. Cut into half inch pieces
9. Dust a little more flour on the pieces, to create the gnocchi shape using your thumb press along a fork and roll down gently, make sure you're using enough flour so it doesn't stick to the fork
10. Place pieces on a baking tray and bake at 400 for 5 minutes
11. Boil water and add the flavored salt, add the gnocchi and cook for about 5 minutes, they should start to float when they're done

Sauce
Ingredients

• 1/4 cup white wine
• 3 cloves garlic
• 3 tbs finely chopped parsley
• 1 diced chive
• 1/2 tsp salt
• 1/2 tsp fresh cracked black pepper
• 2 white mushrooms
• 4 tablespoons of butter

Instructions

1. Melt the butter in a small saucepan on medium low heat
2. Finely chop the garlic, mushrooms, and chive and add to the butter and simmer for about 3 min
3. Add the parsley, salt, and pepper and simmer for another 2 minutes
4. Add the wine and turn the heat up to medium high for another 2 minutes
5. Serve over the gnocchi, it reminds me of clam sauce but it's vegetarian